Recipe Of The Week - Spanish-style Fish With Herbs & Chorizo

This dish is great for a hot day cooking over the barbeque, and it is equally as delicious cooked in the kitchen. Give it a go, we're sure you'll agree!

Ingredients

50g blanched almonds

1/4 tsp smoked paprika

2 TBS extra virgin olive oil (plus extra for the beans)

150g chorizo, thickly sliced

3 TBS fresh parsley, chopped

Grated zest and juice 1 lemon

50g butter, melted

400g French beans, trimmed

4 x 200g skinless cod fillets

Sea salt and pepper

Serves 4

Method

Preheat the oven to 200C/fan 180C/mark 6

Pop the almonds on to a baking tray and bake for 5 minutes until golden

Place in a bowl and combine with the smoked paprika and some sea salt. Set aside

Heat the oil in a large pan, add the chorizo and fry for 5 minutes until crisp. Keep warm

Meanwhile, combine the parsley, lemon zest, salt and pepper in a bowl, and add in all but 1 TBS of the melted butter

Brush the remaining butter over the cod and press the mixture on top

Transfer to a baking tray lined with parchment. Bake for 8-10 minutes until the fish is cooked through and the topping is golden

Remove from the oven, cover loosely with foil and rest for 5 minutes. Boil the beans for 2 minutes

Drain well and return to the pan. Stir in the almonds, lemon juice and olive oil, and season to taste

Serve the fish, chorizo and beans immediately

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